Crock Pot Catalina Chicken
Crock pot catalina chicken is sweet and tangy and the combination turns chicken into something special. The crockpot makes dinner a breeze.
Ingredients
- 3 lbs Boneless Chicken Breasts Approximately 6 Chicken Breasts
- ▢1 Cup Catalina Salad Dressing
- ▢½ cup Peach Preserves
- ▢1 Packet Dry Onion Soup Mix
- ▢1 tsp Pepper
- ▢2 Tbsp Cornstarch
- ▢2 Tbsp Cold Water
Instructions
- In a small bowl, whisk together the Catalina Salad Dressing, Peach Preserves, Onion Soup Mix and Pepper.
- Place the chicken in a 6 quart crock pot. Pour the Catalina dressing mixture over the top of the chicken.
- Cover and cook on low for 4-5 hours or on high for 2-2.5 hours until the chicken reaches an internal temperature of 165 degrees F.
- Mix the cornstarch and cold water together in a small bowl. Stir this mixture into the crock pot for the last 30 minutes of the cooking time to thicken the sauce.
- Serve over rice and enjoy!
Notes
Recipe Notes
This is delicious served over rice or slice and serve over the top of your favorite salad.
Recipe Tips Programmable crock pot – Great for when you are going to be away.
Liners– We use crock pot liners to just toss and go. You will love how easy clean up is.
Chicken – Approximately 6 Chicken Breasts but I often cut them up into smaller pieces to make it easier for the kids. We recommend cutting or cooking about the same size to ensure the chicken cooks evenly.
Meat Thermometer – Cooking time will vary so we recommend using a meat thermometer to ensure is fully cooked before serving.
Variations Ideas Chicken – You can also use skinless chicken thighs, chicken tenderloin or anything you prefer. Pork chops also work in this recipe and taste delicious.
Jelly – You can also use apricot preserves like in this Crock Pot Apricot Chicken recipe.
Seasoning – Sometimes I add in red pepper flakes for extra heat with the black pepper. Nutrition Facts
Calories 603kcal, Carbohydrates 35g, Protein 47g, Fat 28g, Saturated Fat 7g, Trans Fat 1g, Cholesterol 145mg, Sodium 680mg, Potassium 526mg, Fiber 1g, Sugar 25g, Vitamin A 190IU, Vitamin C 2mg, Calcium 33mg, Iron 2mg
This is delicious served over rice or slice and serve over the top of your favorite salad.
Recipe Tips Programmable crock pot – Great for when you are going to be away.
Liners– We use crock pot liners to just toss and go. You will love how easy clean up is.
Chicken – Approximately 6 Chicken Breasts but I often cut them up into smaller pieces to make it easier for the kids. We recommend cutting or cooking about the same size to ensure the chicken cooks evenly.
Meat Thermometer – Cooking time will vary so we recommend using a meat thermometer to ensure is fully cooked before serving.
Variations Ideas Chicken – You can also use skinless chicken thighs, chicken tenderloin or anything you prefer. Pork chops also work in this recipe and taste delicious.
Jelly – You can also use apricot preserves like in this Crock Pot Apricot Chicken recipe.
Seasoning – Sometimes I add in red pepper flakes for extra heat with the black pepper. Nutrition Facts
Calories 603kcal, Carbohydrates 35g, Protein 47g, Fat 28g, Saturated Fat 7g, Trans Fat 1g, Cholesterol 145mg, Sodium 680mg, Potassium 526mg, Fiber 1g, Sugar 25g, Vitamin A 190IU, Vitamin C 2mg, Calcium 33mg, Iron 2mg